Ginger and Apple Cheesecake Flan
 
 
  Ginger pastry:
  • 6 oz plain flour
  • 1 level tbsp ground ginger
  • 3 oz butter
  • 1 1/2 oz caster sugar
  • 1 egg yolk
  • 1 tbsp water

 Filling:
  • 2 medium-sized dessert apples, peeled, cored and sliced
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 egg
  • 1 oz caster sugar
  • 8 oz cottage cheese, sieved
  • 5-oz carton soured cream
  • 1 egg white
 Decoration:
  • 1 red-skinned dessert apple, cored and sliced
  • 1 tsp lemon juice
  • 1/2 oz icing sugar
 
  1. Sift flour and ginger together and rub in butter until mixture resembles fine breadcrumbs.
  2. Stir in sugar. Combine egg yolk and water and stir into rubbed-in mixture.
  3. Knead to a firm dough and chill for 1/2 hour.
  4. Roll out on a floured surface and use to line an 8-in diameter fluted flan ring.
  5. Bake blind at 375 F (gas mark 4) for 15 minutes.
  6. Remove baking beans and foil or paper and bake for a further 5-10 minutes.
  7. Place apples in pan with lemon juice and water, cover and cook gently for 8-10 minutes until apple slices are soft but still whole.
  8. Drain and arrange on base of flan.
  9. Beat egg and sugar together and fold in cottage cheese and soured cream. Whisk egg white until just stiff and fold into cheesecake mixture.
  10. Spoon into flan case and bake at 350 F (gas mark 4) for 20-25 minutes until filling is firm.
  11. Arrange sliced apples on top of flan, sprinkle with lemon juice and dredge with icing sugar.
  12. Place under a moderate grill for 3-4 minutes until apple is lightly browned.
  13. Serve cold.
  Serves: 4-6.